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Cream of Mushroom with Coconut Milk

Cream of Mushroom with Coconut Milk

Posted by Marie-Eve Maitland on 24th Jan 2024

Mushroom soup is definitively one of my favourite hot meals - whatever the weather and my mood. It always filling, and incredibly comforting.

A classic home-made cream of mushroom soup recipe can't be beat, especially when it's ready in minutes. Mushrooms are good source of B vitamins, including vitamin B12. They also contain ,many minerals.

Finally, another interesting fact about mushrooms is that they have anti-inflammatory properties and can even improve gut health. Mushrooms are also the only plant-based source of vitamin D, a vitamin that we get primarily from sunlight exposure (and we know how important Vitamin D is).

 

Ingredients

250g mushrooms, roughly chopped
2 tbsp coconut oil, butter or ghee
1 large onion, chopped
1-2 garlic cloves, chopped
1-2 teaspoons of fresh thyme and parlsey
60g Organic Coconut Milk Powder
1 squeeze of lemon juice (1/4 lemon)
500ml of homemade stock (vegetable or chicken)
1 teaspoon Himalayan salt
Plenty of black pepper

Garnish (optional) - a few slices of mushrooms and fresh thyme/parsley

 
Directions

  1. In a large saucepan, melt your oil of choice and fry the onion and garlic for 5 minutes. Add the mushrooms for 8 minutes, stirring every so often (on medium heat)
  2. Add the fresh thyme and coconut powder followed by the stock and lemon juice (the powder will clump but don't worry, it will all mix in later when we blend it)
  3. Bring to the boil and simmer, covered, for a further 15-20 minutes.
  4. Using a hand held blender, blitz the mixture and season to taste.

And about the ingredients we used...

What mushrooms are the best for this?

You can use any mushrooms you like; I used a mix of chestnut mushrooms and I also added 1 pack of exotic mushrooms (King Oyster & 2 types of Shimeji). Portobello are great too.

Variety always wins!

Difference between Fats

Simply put, the best oils to use (especially for cooking on low heat) are coconut oil, avocado, ghee, tallow and butter. Not all oils are equal. Olive oil is also fine but not best for cooking in my opinion.
Some oils have also bene show to have inflammatory properties such as corn, safflower, sunflower, soy and vegetable and products made with those oils. Excess use can trigger the body to produce pro-inflammatory chemicals.

Coconut milk powder

The Coconut Company Organic Coconut Milk Powder is certified, dairy-free coconut milk powder is produced from fresh coconut milk. It contains 65% coconut oil content and retains much of the nutritional content of the raw coconut.  
Add to curries, desserts, cakes, sauces, smoothies, yoghurts or coffee. It’s high in lauric, capric and caprylic acid – many of the medium chain fatty acids present in coconut oil. Our coconut milk powder is fast becoming a kitchen essential.

Vegetable broth – How to?

Quick and easy way make your own vegetable stock whether you’re using whole vegetables or vegetable scraps/peels.
1.   Thoroughly wash the vegetables well (you’ll be using the peel)
2.   Next, chop them. The shape isn’t important
3.   Simmer. Add the vegetables to a large pot with some salt & pepper
4.   Add water and simmer, covered, for 1 hour
5.   Strain the stock to remove the vegetables.
 
Water to Veggie ratio 2:1 - so if you have 2 cups of veggies, cook with 4 cups of water
What vegetables onions, carrots, celery stalks, leek or fennel tops, 1 garlic bulb (highly recommend). Add some fresh herbs too (parsley, bay leaves, oregano, any herbs will do).